Stir together flour and Creole seasoning, dredge beef in mixture.
Brown beef in hot olive oil in a 5 quart casserole over medium-high heat 5 minutes. Add onion, bell pepper, and garlic; sauté 2 minutes. Add wine, stirring to remove browned particles from bottom of pan. Add celery and carrot, and cook 2 minutes. Add tomatoes and next 4 ingredients.
Bring to a boil; cover, reduce heat to medium-low, and simmer 30 minutes.